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Categories:
oil garlic red chile headless king prawns shallots tomatoes black pepper chicken white wine cream Parmesan cheese fresh basil
Viewed: 20 - Published at: 6 years agoIngredients
- 2 teaspoons oil
- 2 garlic cloves, minced
- 1 large red chile, de-seeded and finely chopped
- 300 g peeled headless king prawns
- 5 shallots, finely chopped
- 8 cherry tomatoes, sliced in half
- 1/2 teaspoon black pepper
- 150 ml chicken stock
- 125 ml white wine
- 150 ml double cream
- shaved parmesan cheese
- fresh basil, chopped
Method
- In a 12 inch frying pan over medium high heat the oil.
- Add the chilli and garlic and cook for 3 minutes.
- Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.
- Lift out the king prawns and put to one side.
- Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.
- Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.
- Add the king prawns back in, then the basil and stir until heated through.
- Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.
